Ingredients

The following ingredients have 5 Servings
  • 3/4 cup frozen wild blueberries (DIVIDED)
  • 1/4 cup maple syrup
  • 1 cup milk ((recommend 2-3.5%))
  • 4 eggs
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp lemon zest
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 cup white sugar
  • 1/4 cup melted butter
  • Icing sugar for dusting
  • Additional lemon zest for garnish

Instruction

  • Take 1/2 cup of the frozen wild blueberries and place in a small bowl with the 1/4 cup of maple syrup. Stir to combine, then set aside. Measure out 1/4 more of wild blueberries and set aside to sprinkle on the batter before baking.
  • Place your oven-safe baking dish onto the middle rack of your oven and preheat the oven to 425° F.
  • While oven is preheating, mix your batter in a medium bowl by combining the milk, eggs, vanilla, lemon zest, flour, salt and sugar. Whisk very well until no lumps remain. Set aside. Melt the butter and have ready.
  • When the oven is preheated, remove the pan from the oven and immediately pour in the melted butter. Quickly brush up the sides of the pans, then pour in the prepared batter. Top with reserved 1/4 of blueberries.
  • Bake in preheated oven for 20-25 minutes, or until set, very puffy and deep golden brown on the top edges. *Note to check it at about 15 minutes. Mine was very brown on top, so I place a sheet of foil loosely overtop to prevent further browning and then let it cook a few more minutes, until set.
  • Remove from oven. Pancake will deflate. Once deflated and while still warm, cut into squares and remove to serving plates. Garnish with icing sugar and additional lemon zest. Pass the blueberry maple syrup sauce for spooning on top.